Antipasto & Pesto Pasta Salad

pesto

🥗Healthier: avocado puree

💰Cheaper: spinach + garlic + olive oil

Avocado puree offers creaminess while spinach adds nutrients.

mozzarella balls

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while shredded is often more affordable.

salami

🥗Healthier: turkey slices

💰Cheaper: pepperoni

Turkey slices lower calories while pepperoni is a budget-friendly alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Cook 1/2lb Rotini according to package instructions until al dente; drain and rinse under cold water.

In a large bowl, combine the cooked Rotini and 4 tbsp pesto; toss until well coated.

Add sliced red onions, sliced kalamata olives, sliced pepperoncini, marinated artichokes, cured salami, and parmesan cheese to the pasta.

Finely chop and add curly kale and baby spinach to the salad; mix gently to combine.

In a separate bowl, whisk together 4 tbsp white wine vinegar, 1/4 cup olive oil, 1 tsp dijon mustard, 1 tsp dried garlic powder/flakes, 1 tsp dried oregano, 1 tsp dried thyme, and salt to taste to create the vinaigrette.

Drizzle the vinaigrette over the salad and toss to ensure even distribution of ingredients.

Refrigerate for at least 30 minutes to allow flavors to meld.

Serve chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens